We started with pepperoni ends, canned tomatoes, red wine, and a rib end veal breast. We cut the veal breast into individual ribs. We hand-crushed the tomatoes and added them to the pressure cooker with red wine, water, and a healthy dose of soy sauce. We added the pepperoni ends and the veal breast and cooked everything for one hour at high pressure. When the pressure dissipated, the veal was tender. A thick slick of pepperoni oil was floating on the top of the liquid. The pepperoni itself was soft and succulent. We removed the veal from the pressure cooker and put it into a clean container. We pushed the pepperoni, braising liquid, and tomatoes through a food mill and covered the veal breast in the mixture. Then we chilled everything overnight. The following day, we removed the solid cap of pepperoni oil and reserved it for another day. We warmed the meaty veal ribs in the pepperoni sugo in a 200°F oven. When they were hot, we cooked up some fresh noodles and dressed them with the rich sauce, serving the tender, juicy, pepperoni-braised veal breast on the side.
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